Crispy Double Fish Finger Roll
with slaw and chips
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
480 grams
Basa
(Contains: Fish)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Carrot
600 grams
Potatoes
2 sachet(s)
Paprika
(Contains: Mustard)
½ sachet(s)
Italian Herbs
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 unit(s)
Chilli
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Brioche Rolls
(Contains: Cereals containing gluten, Egg, Milk, Soya, May contain traces of allergens, Wheat)
1 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray. Toss with paprika, salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Pat the basa dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Quarter the basa widthways.
- In a bowl, mix the breadcrumbs, half the Italian herbs (per 2P), salt and pepper. Spread 1 tbsp aioli over the top of the fish.
- Press the crumb firmly onto each of the fillets.
- Place a pan over medium-high heat with enough oil to cover the bottom.
- Place the fish into the pan and fry until golden, 3-4 mins on each side.
TIP: You want the oil to be hot so the fish fries properly—preheat for 2-3 mins.
- Meanwhile, thinly slice the chilli widthways (keeping the seeds and core in tact).
- Mix the chilli with the apple cider vinegar and ½ tsp sugar (per 2P) in a small bowl.
- Trim the carrot, then coarsely grate (no need to peel).
- Toss the carrot with the remaining aioli and season to taste with salt and pepper.
- Slice the brioche rolls lengthways down through the middle (don't slice all the way through).
- Pop them cut-side up into the oven to warm through, 2-3 mins.
- Fill the brioche rolls with the carrot slaw and crumbed fish.
- Drizzle the sweet chilli sauce on top of the fish.
- Serve on plates alongside the roasted potatoes.
- Garnish the adult plates with crispy onion and as much pickled chilli as you'd like.
